DK173377B1 - Pectin for use in paste-like materials, process for making them, paste-like materials comprising pecti - Google Patents
Pectin for use in paste-like materials, process for making them, paste-like materials comprising pecti Download PDFInfo
- Publication number
- DK173377B1 DK173377B1 DK199800069A DK6998A DK173377B1 DK 173377 B1 DK173377 B1 DK 173377B1 DK 199800069 A DK199800069 A DK 199800069A DK 6998 A DK6998 A DK 6998A DK 173377 B1 DK173377 B1 DK 173377B1
- Authority
- DK
- Denmark
- Prior art keywords
- pectin
- approx
- paste
- molecular weight
- esterification
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/06—Pectin; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Abstract
Description
DK 173377 B1DK 173377 B1
Opfindelsen angår en pektin til brug i pastalignende materialer, en fremgangsmåde til fremstilling heraf, pastalignende materialer omfattende pektinen samt anvendelsen heraf.The invention relates to a pectin for use in paste-like materials, to a process for making it, to paste-like materials comprising the pectin and to its use.
Pektiner kan anvendes til fremstilling af en række fødevarer, såsom marmelade, gelé og fyld til tærter med mere, herunder sådanne, der tåler opvarmning, f.eks. i form af 5 bagning ved op til ca. 200-250°C i op til 20 minutter uden at "flyde ud".Pectins can be used to produce a variety of foods, such as jam, jelly and pie stuffing, and more, including those that are heat resistant, e.g. in the form of 5 baking at up to approx. 200-250 ° C for up to 20 minutes without "flooding".
Industrielt fremstillede pektiner udgøres primært af polygalacturonsyrekæder, hvori der kan findes rhamnose. Endvidere kan der være neutrale sukkerarter knyttet til rhamnoseenhedeme. Anhydrogalacturonsyren udgør mindst 65 % af tørstoffet i kommercielle pektiner. Galacturonsyreme er delvis forestrede med methylalkohol.Industrially produced pectins are primarily polygalacturonic acid chains in which rhamnose can be found. Furthermore, there may be neutral sugars attached to the rhamnose units. The anhydrogalacturonic acid accounts for at least 65% of the dry matter in commercial pectins. The galacturonic acids are partially esterified with methyl alcohol.
10 Konventionelt omtales pektiner, hvori mere end 50% af carboxylsyregnippeme er forestrede med methylalkohol, som højmethoxylpektiner, medens pektiner med mindre end 50% af carboxylsyregnippeme forestrede med methylalkohol kaldes lavmethoxyl-pektiner.Conventionally, pectins are mentioned in which more than 50% of the carboxylic acid ions are esterified with methyl alcohol, such as high methoxyl pectins, while pectins with less than 50% of the carboxylic acid ions are esterified with methyl alcohol are called low methoxyl pectins.
Anvendt heri skal udtrykket "forestringsgrad" betyde det omfang, hvori de frie carboxyl-15 syregrupper i polygalacturonsyrekæden er blevet forestrede ved methylering. Det vil sige forestringsgrad er defineret som antallet af forestrede galacturonsyreenheder udtrykt i procent af samtlige galacturonsyreenheder i molekylet og vil derved antage en værdi mellem 0 og 100%.As used herein, the term "degree of esterification" shall mean the extent to which the free carboxylic acid groups in the polygalacturonic acid chain have been esterified by methylation. That is, the degree of esterification is defined as the number of esterified galacturonic acid units expressed as a percentage of all galacturonic acid units in the molecule, thereby assuming a value between 0 and 100%.
De til varmestabile fødevarer hidtil anvendte pektiner omfatter dels pektiner med høj 20 forestringsgrad og dels pektiner med lav forestringsgrad. Pektiner med liøj forestringsgrad (DE) er karakteriserede ved at danne en meget stærk og hård tekstur, der kræver mekanisk påvirkning (kraftig omrøring), før de kan pumpes eller spredes ud. Ved mekanisk påvirkning vil disse pektiner med høj DE imidlertid give anledning til vandudskillelse (synerese) og dermed forringet bagestabilitet. Pektiner med lav forestringsgrad er 25 karakteriserede ved, at de kan pumpes og spredes ud, men for at gøre disse varmestabile DK 173377 B1 2 må forestringsgraden reduceres til under ca. 10, hvilket fører til vanskeligheder med hensyn til opløsning af pektinen i hårdt vand med hårdhedsgrader over ca. 10°H (71,5 ppm calcium) og nødvendiggør (delvis) opløsning i destilleret vand.The pectins used for heat-stable foods so far include both high esterification pectins and low esterification pectins. Low esterification (DE) pectins are characterized by forming a very strong and hard texture that requires mechanical action (vigorous stirring) before pumping or spreading. However, under mechanical influence, these pectins with high DE will give rise to water separation (syneresis) and thus deteriorate baking stability. Low esterification pectins are characterized in that they can be pumped and spread out, but in order to make these heat stable DK 173377 B1 2 the esterification rate must be reduced to below approx. 10, which leads to difficulties in dissolving the pectin in hard water with degrees of hardness above ca. 10 ° H (71.5 ppm calcium) and requires (partial) solution in distilled water.
Det har nu vist sig, at ved at anvende en hidtil ukendt pektin med en molekylvægt i 5 intervallet ca. 25.000 - 50.000 daltons og en forestringsgrad på mindre end ca. 20, fortrinsvis mindre end ca. 10, især mindre end ca. 5 og særligt foretnikket ca. 1,7, som eneste geleringsmiddel eller i kombination med en pektin med højere molekylvægt og en forestringsgrad på mindre end ca. 20, fortrinsvis mindre end ca. 10 og især mindre end ca. 5, kan der opnås produkter, som på samme tid er pastøse og varmestabile.It has now been found that by using a novel pectin with a molecular weight in the range of approx. 25,000 - 50,000 daltons and an esterification rate of less than approx. 20, preferably less than ca. 10, especially less than about 5 and particularly preferably ca. 1.7, as the only gelling agent or in combination with a higher molecular weight pectin and an esterification of less than ca. 20, preferably less than ca. 10, and in particular less than ca. 5, products which at the same time are pasty and heat stable can be obtained.
10 Endvidere opnås den fordel, at der kan anvendes almindeligt ledningsvand til opløsning af pektinen, og at der opnås en pastøs tekstur uden kraftig omrøring.Further, the advantage is obtained that ordinary tap water can be used to dissolve the pectin and that a pasty texture is obtained without vigorous stirring.
I den foreliggende sammenhæng angiver udtrykket "geleringsmiddel" et middel, der er karakteriseret ved at danne en struktur, som kan være enten fast eller tyktflydende.In the present context, the term "gelling agent" refers to an agent characterized by forming a structure which can be either solid or viscous.
Når der anvendes en kombination af en lavmolekylær pektin og en højmolekylær pektin, 15 kan man ved at variere forholdet mellem pektinen med lav molekylvægt, den såkaldte primære pektin, og pektinen med højere molekylvægt, den såkaldte sekundære pektin, skræddersy pektinkombinationen til at fungere optimalt til forskellige anvendelsesområder, f.eks. i bagestabile marmelader med højt tørstofindhold og pH-neutrale "fyld" med højt tørstofindhold.When using a combination of a low molecular weight pectin and a high molecular weight pectin, by varying the ratio of the low molecular weight pectin, the so-called primary pectin, to the higher molecular weight pectin, the so-called secondary pectin, tailor the pectin combination to work optimally. various applications, e.g. in high-solids baking marmalades and pH-neutral "high solids" fillers.
20 Opfindelsen angår derfor i et første aspekt en pektin, som er ejendommelig ved, at den har en molekylvægt i intervallet fra ca. 25.000 til ca. 50.000 daltons og en forestringsgrad (DE) på mindre end ca. 20.The invention therefore relates, in a first aspect, to a pectin, which is characterized in that it has a molecular weight in the range of approx. 25,000 to approx. 50,000 daltons and a degree of esterification (DE) of less than approx. 20th
I et andet aspekt angår opfindelsen en fremgangsmåde til fremstilling af pektinen ifølge opfindelsen, hvilken fremgangsmåde er ejendommelig ved, at man udvinder pektin på DK 173377 B1 3 i og for sig kendt måde, hvorefter pektinen underkastes molekylvægtsreduktion samt reduktion af forestringsgraden.In another aspect, the invention relates to a process for producing the pectin according to the invention, which is characterized by the extraction of pectin on DK 173377 B1 3 in a known manner, after which the pectin is subjected to molecular weight reduction and reduction of esterification.
Pektinen ifølge opfindelsen kan fremstilles ud fra ethvert konventionelt pektinråmateriale, såsom fra grape-, citron-, lime- eller appelsinskræl, hvorfra pektinen udvindes på 5 konventionel måde. En typisk fremgangsmåde vil omfatte trinnene: 1) sur ekstraktion fra planteudgangsmaterialet ved lav pH-værdi, 2) oprensning af den flydende ekstrakt og 3) isolering af den ekstraherede pektin fra væsken.The pectin according to the invention can be prepared from any conventional pectin raw material, such as from grape, lemon, lime or orange peel, from which the pectin is extracted in a conventional manner. A typical process would include the steps of: 1) acidic extraction from the plant starting material at low pH, 2) purification of the liquid extract, and 3) isolation of the extracted pectin from the liquid.
I denne sammenhæng henvises til EP publikationen 664.300 Al, hvori beskrives frem-10 gangsmåder til fremstilling af pektin.In this connection, reference is made to EP publication 664,300 A1, which describes methods for producing pectin.
Den herved vundne pektin underkastes herefter en yderligere behandling for at reducere molekylvægten fra ca. 60.000 - 160.000 daltons, fortrinsvis fra ca. 80.000 - 120.000, til det ønskede interval på ca. 25.000 - 50.000 daltons, fortrinsvis ca. 25.000 - 40.000 daltons, og for at reducere forestringsgraden fra ca. 55-75%, fortrinsvis fra 55-65%, til 15 mindre end ca. 20%, fortrinsvis mindre end ca. 10%, især mindre end ca. 5% og særligt foretrukket ca. 1,7.The pectin thus obtained is then subjected to further treatment to reduce the molecular weight from ca. 60,000 - 160,000 daltons, preferably from approx. 80,000 - 120,000, for the desired range of approx. 25,000 - 50,000 daltons, preferably approx. 25,000 - 40,000 daltons, and to reduce the degree of esterification from approx. 55-75%, preferably from 55-65%, to less than about 15%. 20%, preferably less than ca. 10%, especially less than approx. 5% and particularly preferably approx. 1.7.
Reduktionen af forestringsgraden kan ske ved basisk behandling, f.eks. med et alkalime-talhydroxid, såsom NaOH, KOH eller LiOH, eller med et jordalkalimetalhydroxid, såsom Ca(OH)2 eller Mg(OH)2. Reduktionen af forestringsgraden kan også foregå en-20 zymatisk, eventuelt med pektinmethylesterase. Endvidere kan forestringsgraden reduceres ved at kombinere en syrebehandling ved hjælp af en uorganisk syre, såsom HNOj, HCl eller H2S04, fortrinsvis HN03, med en basisk behandling og/eller en enzymatisk behandling. Forestringsgraden bestemmes titrimetrisk, f.eks. ved hjælp af FCC- og DK 173377 B1 4 FAO/WHO-metoden, jf. Food Chemicals Codex, FCCIV Monographs, 4th. ed., National Academy Press, Washington DC, 283 (1996) samt FAO, Food and Nutrition Paper 52. Addendum 1, Rome, 87 (1992).Reduction of esterification may occur by basic treatment, e.g. with an alkali metal hydroxide such as NaOH, KOH or LiOH, or with an alkaline earth metal hydroxide such as Ca (OH) 2 or Mg (OH) 2. The reduction of esterification may also be enzymatic, optionally with pectin methyl esterase. Furthermore, the degree of esterification can be reduced by combining an acid treatment by an inorganic acid such as HNO 3, HCl or H 2 SO 4, preferably HNO 3, with a basic treatment and / or an enzymatic treatment. The degree of esterification is determined titrimetrically, e.g. using the FCC and DK 173377 B1 4 FAO / WHO method, cf. Food Chemicals Codex, FCCIV Monographs, 4th. ed., National Academy Press, Washington DC, 283 (1996) and FAO, Food and Nutrition Paper 52. Addendum 1, Rome, 87 (1992).
Molekylvægtsreduktionen kan foregå enzymatisk eller ved hjælp af base. Såfremt mole-5 kylvægtsreduktionen sker ved hjælp af en base, anvendes fortrinsvis et alkalimetalhy-droxid, såsom NaOH, KOH eller LiOH, fortrinsvis NaOH, eller med et jordalkalimetal-hydroxid, såsom Ca(OH)2 eller Mg(OH)2. Reduktion af molekylvægt kan også foregå enzymatisk med f. eks. endopolygalacturonase eller pektinlyase eller alternativt pektatlya-se. Anvendes pektatlyase forudsættes det, at forestringsgraden er reduceret forud for 10 pektatlyasebehandlingen.The molecular weight reduction can be done enzymatically or by base. If the molecular weight reduction occurs by means of a base, an alkali metal hydroxide such as NaOH, KOH or LiOH, preferably NaOH, or with an alkaline earth metal hydroxide such as Ca (OH) 2 or Mg (OH) 2 is preferably used. Molecular weight reduction may also occur enzymatically with, for example, endopolygalacturonase or pectin lyase or, alternatively, pectal lysis. If pectal lysis is used, it is assumed that the esterification rate is reduced prior to the 10 pectal lysis treatment.
Molekylvægten kan bestemmes ved glaskapillarviskosimetri, ved hvilken den relative viskositet af en 0,1 % pektinopløsning måles ved anvendelse af Na-hexainetaphosphat, jf. Christensen, P.E.; "Methods of Grading Pectin in Relation to the Molecular Weight (Intrinsic Viscosity) of Pectin", Food Research, bind 19, s. 163-171 (1954).The molecular weight can be determined by glass capillary viscosimetry, in which the relative viscosity of a 0.1% pectin solution is measured using Na-hexane metaphosphate, cf. Christensen, P.E .; "Methods of Grading Pectin in Relation to the Molecular Weight (Intrinsic Viscosity) of Pectin", Food Research, Vol. 19, pp. 163-171 (1954).
15 Molekylvægtsreduktionen samt reduktion af forestringsgraden kan foregå i et eller flere trin. Hvis man følger en to-trins proces, vil man ofte vælge at reducere forestringsgraden først, hvorefter molekylvægtsreduktionen finder sted, men rækkefølgen er ikke afgørende.Molecular weight reduction as well as reduction of esterification may occur in one or more steps. If you follow a two-step process, one will often choose to reduce the esterification rate first, after which the molecular weight reduction takes place, but the order is not crucial.
Reduktion af forestringsgrad og/eller molekylvægt kan finde sted mellem trin 2 og 3 i 20 processen for pektinudvinding som ovenfor beskrevet (jf. EP publikation 664.300 Al) og/eller efter trin 3.Reduction of esterification and / or molecular weight can occur between steps 2 and 3 of the pectin extraction process as described above (cf. EP Publication 664,300 A1) and / or after step 3.
Pektinen ifølge opfindelsen kan anvendes til fremstilling af pastalignende materialer, enten alene eller i kombination med en højmolekylær pektin.The pectin according to the invention can be used to make paste-like materials, either alone or in combination with a high molecular weight pectin.
DK 173377 B1 5DK 173377 B1 5
Opfindelsen angår derfor også et pastalignende materiale, der som geleringsmiddel omfatter en pektin ifølge opfindelsen.The invention therefore also relates to a paste-like material which comprises as a gelling agent a pectin according to the invention.
T en foretrukken udførelsesform for opfindelsen omfatter det pastalignende materiale en kombination af mindst en pektin ifølge opfindelsen (den primære pektin) og mindst en 5 sekundær pektin med en molekylvægt i intervallet på ca. 50.000 - 150.000 daltons og en forestringsgrad på mindre end ca. 20. Den sekundære pektin har fortrinsvis en fore-stringsgrad på mindre end ca. 10, især på mindre end ca. 5. Endvidere har den sekundære pektin fortrinsvis en molekylvægt i intervallet 60.000 - 110.000 daltons, især omkring 80.000 - 90.000. Et eksempel på en sekundær pektin er GENU Pectin type 10 LM-5 CS, fremstillet af Copenhagen Pectin A/S.In a preferred embodiment of the invention, the paste-like material comprises a combination of at least one pectin according to the invention (the primary pectin) and at least one secondary pectin having a molecular weight in the range of approx. 50,000 - 150,000 daltons and an esterification rate of less than approx. 20. The secondary pectin preferably has a degree of esterification of less than ca. 10, especially at less than about 5. Furthermore, the secondary pectin preferably has a molecular weight in the range of 60,000 - 110,000 daltons, especially about 80,000 - 90,000. An example of a secondary pectin is GENU Pectin type 10 LM-5 CS, manufactured by Copenhagen Pectin A / S.
Når der anvendes en kombination af en primær pektin og en sekundær pektin, ligger forholdet mellem den primære pektin og den sekundære pektin i intervallet fra ca. 5:1 til ca. 1:3, fortrinsvis fra ca. 3:1 til ca. 1:1.When a combination of a primary pectin and a secondary pectin is used, the ratio of the primary pectin to the secondary pectin is in the range of from approx. 5: 1 to approx. 1: 3, preferably from ca. 3: 1 to approx. 1: 1.
Ved at anvende en kombination af en primær pektin og en sekundær pektin kan man ved 15 styring af det indbyrdes mængdeforhold skræddersy det pastalignende materiale til en bestemt anvendelse, f.eks. til bagefaste marmelader med højt tørstofindhold, fremstillet på basis af en hvilken som helst ønsket frugt, jf. f.eks. jordbær, hindbær, æble, abrikos eller lignende.By using a combination of a primary pectin and a secondary pectin, one can tailor the paste-like material to a particular application by controlling the mutual ratio. for high-solids baking jams, made from any desired fruit, cf. strawberry, raspberry, apple, apricot or the like.
I et yderligere aspekt angår opfindelsen derfor anvendelse af et pastalignende materiale 20 i et frugtbaseret produkt, fortrinsvis i en mængde i intervallet 0,8 - 1,5 vægt%, især ca.In a further aspect, therefore, the invention relates to the use of a paste-like material 20 in a fruit-based product, preferably in an amount in the range of 0.8 to 1.5% by weight, in particular about
1,0 - 1,2 vægt%.1.0 - 1.2% by weight.
Endvidere kan det pastalignende materiale anvendes til neutralt fyld såsom mælkebaserede cremer med eksempelvis vanillesmag eller karamelsmag, fortrinsvis i en mængde i intervallet 0,8 - 1,5 vægt%, især ca. 1,0 - 1,2 vægt%.Furthermore, the paste-like material can be used for neutral stuffing such as milk-based creams with, for example, vanilla or caramel flavors, preferably in an amount in the range of 0.8 to 1.5% by weight, especially approx. 1.0 - 1.2% by weight.
DK 173377 B1 6DK 173377 B1 6
Opfindelsen vil ud over de her nævnte anvendelsesområder dog også kunne anvendes til andre typer fødevarer, der ønskes geleret, såsom grøntsagspastaer, f.eks. tomatpasta, eller kød- eller fiskebaserede produkter, f.eks. paté.However, in addition to the areas of application mentioned herein, the invention can also be applied to other types of foods that are desired to be gelled, such as vegetable pastas, e.g. tomato paste, or meat or fish based products, e.g. paté.
Generelt vil forholdet mellem den primære og den sekundære pektin variere afhængigt 5 af tørstofindholdet i slutproduktet. Således vil der ved høje tørstofindhold (SS = soluble solids) på omkring 75 % blive anvendt en forholdsvis større andel primær pektin, medens der ved lavere tørstofindhold anvendes en relativt mindre del primær pektin.In general, the ratio of the primary to the secondary pectin will vary depending on the dry matter content of the final product. Thus, at high solids content (SS = soluble solids) of about 75%, a relatively larger proportion of primary pectin will be used, while at lower solids content a relatively smaller proportion of primary pectin is used.
Det skal her nævnes, at man til (delvis) erstatning eller supplement af den sekundære pektin kan variere Ca2+-indholdet i slutproduktet til indstilling af produktegenskaberne.It should be mentioned here that for (partial) replacement or supplementation of the secondary pectin, the Ca 2+ content of the final product can be varied to adjust the product characteristics.
10 Dette gøres ved at tilsætte et calciumsalt af fødevarekvalitet svarende til en calciummængde på 0-500 ppm Ca2+, fortrinsvis ca. 50-200 ppm Ca2+, idet der tages hensyn til det i den pågældende fødevare naturligt tilstedeværende calciumindhold.This is done by adding a food-grade calcium salt corresponding to a calcium content of 0-500 ppm Ca 2+, preferably approx. 50-200 ppm Ca 2+, taking into account the naturally occurring calcium content of the food in question.
Opfindelsen belyses nærmere ved hjælp af de efterfølgende eksempler.The invention is further illustrated by the following examples.
EKSEMPLEREXAMPLES
15 EKSEMPEL 1EXAMPLE 1
Fremstilling af primær pektin.Preparation of Primary Pectin.
a) Molekvlvægtsreduktion 4,035 kg flydende ekstrakt af citrusskaller indeholdende 36,6 g tør pektin med en molekylvægt på ca. 100.000 og en forestringsgrad DE på ca. 62 indføres i en rørreaktor og 20 indstilles på en pH-værdi på 4,0 ved tilsætning af Na^CO^. Indgangstemperaturen indstilles på 47°C ± 2eC, hvorefter en opløsning af endo-polygalacturonase med handelsnavnet Rohament P fra firmaet Rohm tilføres i en koncentration på 75 g enzym/100 1 op- DK 173377 B1 7 løsning. Enzymbehandl ingen varer i ca. 15 min, hvorefter enzymet inaktiveres ved 70-75°C i ca. 10 min.a) Molecular weight reduction 4,035 kg of citrus peel liquid extract containing 36.6 g dry pectin with a molecular weight of approx. 100,000 and an esterification degree of approx. 62 is introduced into a tube reactor and 20 adjusted to a pH of 4.0 by the addition of Na 2 CO 2. The inlet temperature is adjusted to 47 ° C ± 2 ° C, after which a solution of endo-polygalacturonase with the trade name Rohament P from the company Rohm is added at a concentration of 75 g of enzyme / 100 l of solution. Enzyme treatment no products for approx. 15 minutes, then the enzyme is inactivated at 70-75 ° C for approx. 10 min.
Efter enzyminaktivering inddampes saften til ca. en sjettedel af udgangsmængden. pH-værdien indstilles til 2,0 med HN03, og saften trykfiltreres på Celite® 545.After enzyme activation, the juice is evaporated to ca. one-sixth of the starting amount. The pH is adjusted to 2.0 with HNO3 and the juice is filtered on Celite® 545.
5 Den trykfiltrerede saft afkøles til ca. 20-30°C, og den enzymbehandlede pektin udfældes med 1 del saft til 2 dele 80% isopropanol (IPA). Herefter oparbejdes pektinen ved passage gennem en tromlesigte, hvorefter retentatet føres gennem en båndpresse.5 The pressure-filtered juice is cooled to approx. 20-30 ° C and the enzyme-treated pectin is precipitated with 1 part juice to 2 parts 80% isopropanol (IPA). The pectin is then worked up by passage through a drum screen, after which the retentate is passed through a tape press.
Molekylvægt af pektin efter enzymbehandling: 33.000 daltons.Molecular weight of pectin after enzyme treatment: 33,000 daltons.
b) Deesterifleering 10 Til deesterificering i en tankreaktor anvendes NaOH i 60 % isopropanol ined en temperatur på 5°C, idet NaOH-koncentrationen er 0,3 eq/1.b) Deesterification 10 For deesterification in a tank reactor, NaOH is used in 60% isopropanol at a temperature of 5 ° C, with the NaOH concentration being 0.3 eq / l.
Det ovenfor fremstillede pektinmateriale behandles med base i ca. 1-2 timer, hvorefter der vaskes efter med ren 60% isopropanol. Herefter føres materialet til en båndpresse, og filtratet strippes for alkohol i en Lodige-mixer og tørres i et tørreskab.The pectin material prepared above is treated with base for approx. 1-2 hours, then washed with pure 60% isopropanol. Then the material is fed to a tape press and the filtrate is stripped of alcohol in a Lodige mixer and dried in a drying cabinet.
15 Den herved opnåede pektin har en forestringsgrad på 4,6%.The resulting pectin has an esterification rate of 4.6%.
EKSEMPEL 2 1 kg tør pektin med en molekylvægt på ca. 100.000 og en forestringsgrad på ca. 70% opslæmmes i 5,7 1 55% isopropanol indeholdende 380 ml 28% NaOH i en tankreaktor. Temperaturen indstilles på 60°C og holdes der. Efter 1 time udtages opslæmningen, som 20 filtreres gennem et klæde, og det udvundne faste stof vaskes i 2 x 10 1 60% isopropanol.EXAMPLE 2 1 kg dry pectin having a molecular weight of approx. 100,000 and an esterification rate of approx. 70% is suspended in 5.7 1 55% isopropanol containing 380 ml of 28% NaOH in a tank reactor. The temperature is set at 60 ° C and kept there. After 1 hour, the slurry, which is filtered through a cloth, is removed and the recovered solid is washed in 2 x 10 10 60% isopropanol.
DK 173377 B1 8DK 173377 B1 8
Herefter opslæmmes pektinen i ΙΟ l 60% isopropanol, og pH-værdien indstilles på 4,5- 5,0 med 84% phosphorsyre. Pektinen vaskes atter i 10 1 60% isopropanol og tørres.Then the pectin is slurried in 60 l 60% isopropanol and the pH is adjusted to 4.5 to 5.0 with 84% phosphoric acid. The pectin is washed again in 10 1 60% isopropanol and dried.
Der opnås en pektin med følgende karakteristika:A pectin is obtained with the following characteristics:
Molekylvægt: 35.000 daltons 5 DE : 5,2% EKSEMPEL 3 9 kg tør pektin med en molekylvægt på ca. 110.000 og en forestringsgrad på ca. 69% opslæmmes under omrøring i 51 1 55% IPA iblandet 4,2 1 28% NaOH, og temperaturen indstilles på 45°C.Molecular weight: 35,000 daltons 5 DE: 5.2% EXAMPLE 3 9 kg dry pectin with a molecular weight of approx. 110,000 and an esterification rate of approx. 69% is slurried with stirring in 51 1 55% IPA mixed with 4.2 1 28% NaOH and the temperature is adjusted to 45 ° C.
10 Efter en time ved denne temperatur udvindes pektinen på tilsvarende måde som i eksempel 2.After one hour at this temperature, the pectin is recovered in a similar manner as in Example 2.
Der opnås en pektin med følgende karakteristika:A pectin is obtained with the following characteristics:
Molekylvægt: 28.000 daltons DE : 1,7% 15 EKSEMPEL 4 a) Deesterificering 22,4 kg våd pektin, opnået på konventionel måde som beskrevet i det førnævnte EP 664.300 Al, med et tørstofindhold på 25% og med en molekylvægt på ca. 90.000 og en forestringsgrad på ca. 60% opslæmmes i 320 1 55% IPA iblandet 2,4 1 28% NaOH 20 ved en temperatur på 5°C i 2 timer i en tankreaktor.Molecular weight: 28,000 daltons DE: 1.7% EXAMPLE 4 a) Deesterification 22.4 kg wet pectin, obtained in a conventional manner as described in the aforementioned EP 664,300 A1, having a solids content of 25% and having a molecular weight of approx. 90,000 and an esterification rate of approx. 60% is suspended in 320 1 55% IPA mixed 2.4 1 28% NaOH 20 at a temperature of 5 ° C for 2 hours in a tank reactor.
DK 173377 B1 9DK 173377 B1 9
Forestringsgrad af pektin efter basebehandling : 3 - 5 %Degradation of pectin after base treatment: 3 - 5%
Molekylvægt af pektin efter basebehandling : 70.000 2,8 kg tør pektin fra trin a) opslæmmes i 16 l 55% IPA iblandet 190 ml 28% NaOH ved 5 en temperatur på 60° C i en tankreaktor.Molecular weight of pectin after base treatment: 70,000 2.8 kg of dry pectin from step a) is slurried in 16 L of 55% IPA mixed with 190 ml of 28% NaOH at a temperature of 60 ° C in a tank reactor.
Opslæmningen udtages efter 2 timer og oparbejdes som beskrevet i eksempel 2.The slurry is taken after 2 hours and worked up as described in Example 2.
Der opnås en pektin med følgende karakteristika:A pectin is obtained with the following characteristics:
Molekylvægt: 38.000 daltons DE : 2,0% 10 EKSEMPEL 5Molecular weight: 38,000 daltons DE: 2.0% EXAMPLE 5
Der fremstilles et pektinprodukt, som er pumpbart og doseringsdygtigt, og som kan opløses i almindeligt ledningsvand med en hårdhed på op til I0°H ved simpel blanding af bestanddelene.A pectin product is produced which is pumpable and dosable and can be dissolved in ordinary tap water with a hardness of up to 10 ° H by simple mixing of the ingredients.
Sammensætning.Composition.
15 Bestanddele_ mængde % pektin ifølge eksempel 1 70,0% flormelis 30,0% DK 173377 B1 EKSEMPEL 6 10Ingredients_% Pectin% of Example 1 70.0% Icing 30.0% DK 173377 B1 EXAMPLE 6 10
Der fremstilles et pektinprodukt, som er pumpbart og doseringsdygtigt, og som kan opløses i almindeligt ledningsvand med en hårdhed på op til 10“H ved simpel blanding af bestanddelene.A pectin product is produced which is pumpable and dosing capable of being dissolved in ordinary tap water with a hardness of up to 10 ° H by simple mixing of the ingredients.
5 Sammensætning:Composition:
Bestanddele_mangde, % pektin ifølge eksempel 1 52,5% GENU Pectin type LM-5 CS* 17,5 % flormelis 30,0%Ingredients_% Pectin% of Example 1 52.5% GENU Pectin type LM-5 CS * 17.5% icing 30.0%
10 * Fremstillet af Copenhagen Pectin A/S10 * Manufactured by Copenhagen Pectin A / S
EKSEMPEL 7 På tilsvarende måde som i eksempel 6 fremstilles et pektinprodukt, som er pumpbart og doseringsdygtigt, og som kan opløses i vand med en hårdhed på 10°H eller mere, og 15 hvortil der ikke behøves hakkeudstyr under fremstillingen.EXAMPLE 7 In a similar manner as in Example 6, a pectin product is produced which is pumpable and dosed and which can be dissolved in water having a hardness of 10 ° H or more and for which no chopping equipment is needed during manufacture.
Sammensætning:composition:
Bestanddele_mængde_% pektin ifølge eksempel 2 52,5% GENU Pectin type LM-5 CS 17,5 % 20 flormelis 30,0% EKSEMPEL 8 DK 173377 B1 11 På tilsvarende måde som i eksempel 6 fremstilles et pektinprodukt, som er pumpbart og doseringsdygtigt, og som kan opløses i vand med en hårdhed på 10°H eller mere.Ingredients_ Quantity_% Pectin of Example 2 52.5% GENU Pectin type LM-5 CS 17.5% 20 icing 30.0% EXAMPLE 8 DK 173377 B1 11 In a similar manner to Example 6 a and which can be dissolved in water with a hardness of 10 ° H or more.
Sammensætning: 5 Bestanddele_mængde. % pektin ifølge eksempel 3 35,0% GENU pectin type LM-5 CS 35,0% flormelis 30,0% EKSEMPEL 9 10 På tilsvarende måde som i eksempel 6 fremstilles et pektinprodukt, som er pumpbart og doseringsdygtigt, og som kan opløses i vand med en hårdhed på 10°H eller mere.Composition: 5 Ingredients_ Quantity. % pectin according to Example 3 35.0% GENU pectin type LM-5 CS 35.0% icing 30.0% EXAMPLE 9 10 In a similar manner to Example 6, a pectin product which is pumpable and dose-able and which can be dissolved in water with a hardness of 10 ° H or more.
Sammensætning:composition:
Bestanddele_mængde. % pektin ifølge eksempel 4 35,0% 15 GENU pectin type LM-5 CS 35,0% flormelis 30,0%Bestanddele_mængde. % pectin of Example 4 35.0% GENU pectin type LM-5 CS 35.0% icing 30.0%
ANVENPELSESEKSEMPLERANVENPELSESEKSEMPLER
I det følgende anføres eksempler visende anvendelsen af de ovenstående pektinprodukter til fremstilling af bagefaste produkter.The following are examples illustrating the use of the above pectin products for the manufacture of baked goods.
ANVENDELSESEK SEMPELIAPPLICATION SEK SEMPELI
DK 173377 B1 12DK 173377 B1 12
Der fremstilles en bagefast marmelade efter nedenstående opskrift.A baked jam is prepared according to the recipe below.
Tilsætnings- Bestanddele kg eller li- %opløseligt kg SSAdditive Components kg or li% soluble kg SS
rækkefølge___ter__tørstof (SS)__ 5 A Jordbærmos 20,0 10 2,0order ___ ter__ solids (SS) __ 5 A Strawberry moss 20.0 10 2.0
Saccharose 53,0 IO0 53,0Sucrose 53.0 10.0 53.0
Sirup med højt fructoseindhold 27,6 70 19,3 B Pektinprodukt 1,2 100 1,2 iflg. eksempel 5High fructose syrup 27.6 70 19.3 B Pectin product 1.2 100 1.2 according to Example 5
Vand 11,0 C Citronsyre, 50 0,7 50 0,35 vægt/vol% opløsningWater 11.0 C Citric acid, 50 0.7 50 0.35 w / v% solution
Samlede bestanddele 113,5 75,85Total Ingredients 113.5 75.85
Fordampningevaporation
Udbytte 13,5 100,0 75,9 10 pH-værdi i produkt: 3,5 - 3,6 vandaktivitet aw : 0,70Yield 13.5 100.0 75.9 10 pH of product: 3.5 - 3.6 water activity aw: 0.70
Fremstillingen af den bagefaste marmelade sker ved en fremgangsmåde, der omfatter følgende trin: DK 173377 B1 13 1) bestanddelene (A) blandes, 2) der opvarmes til kogepunktet og koges, indtil indholdet af opløselige faste stoffer (SS) er 80%, 3) pektinproduktet ifølge eksempel 5 opløses i varmt vand (B) under anvendelse af en 5 Silverson L4R-mixer med en hastighed på 6.000-8.000 o/in, 4) pektinopløsningen sættes til batchen, 5) indholdet af opløselige faste stoffer indstilles til 75% ved hjælp af et håndrefraktometer (45-80% opløseligt tørstof), 6) der tilsættes citronsyre (C) for at indstille pH-værdien på 3,5 - 3,6 og 10 7) der afkøles til 70°C, hvorefter materialet fyldes på glas.The baking jam is prepared by a process comprising the steps of: DK 173377 B1 13 1) mixing the ingredients (A), 2) heating to the boiling point and boiling until the soluble solids (SS) content is 80%, 3 ) the pectin product of Example 5 is dissolved in hot water (B) using a 5 Silverson L4R mixer at a rate of 6,000-8,000 rpm; 4) the pectin solution is added to the batch; 5) the soluble solids content is adjusted to 75%. using a hand refractometer (45-80% soluble solids), 6) adding citric acid (C) to adjust the pH to 3.5 - 3.6 and 10 7) cooling to 70 ° C, then filling the material on glass.
Den fremstillede jordbærmarmelade afprøves for bagefasthed ved bagning i 10 minutter ved 200°C. Produktet viser sig at have en tilfredsstillende bagefasthed, idet det ikke flyder ud.The prepared strawberry jam is tested for baking resistance by baking for 10 minutes at 200 ° C. The product is found to have a satisfactory baking resistance as it does not flow out.
Til afprøvning af bagefastheden anvendes følgende test.The following tests are used to test the baking strength.
15 En portion marmelade på 10 g placeres på filterpapir i en metalring af veldefinerede dimensioner (højde 7 mm, diameter 35 mm). Inden placering i ovn fjernes ringen, og efter 10 min ved 200°C udtages prøve. Som et mål for bagestabiliteten optegnes en indre ringdiameter på filterpapiret. Ved optimal bagestabilitet holder manneladen sig inden for denne ring.15 A 10 g portion of jam is placed on filter paper in a metal ring of well-defined dimensions (height 7 mm, diameter 35 mm). Before placing in the oven, remove the ring and after 10 minutes at 200 ° C sample is taken. As a measure of baking stability, an inner ring diameter is recorded on the filter paper. At optimum baking stability, the malady stays within this ring.
DK 173377 B1 14DK 173377 B1 14
Ydermere skal overfladen fremtræde blank. Som alternativ bagetest placeres marmeladen i midten af en butterdejssnitte og bages i 20 min ved 220°C. Bagestabiliteten vurderes visuelt.In addition, the surface must appear glossy. As an alternative baking test, place the jam in the center of a puff pastry and bake for 20 minutes at 220 ° C. Baking stability is assessed visually.
ANVENDELSESELSEMPEL ΠAPPLICATION EMPLOYMENT Π
5 Tilsætnings- Bestanddele kg eller li- % opløseligt kg SS5 Additive Ingredients kg or li% soluble kg SS
rækkefølge___ter__tørstof (SS)__ A Jordbærmos 20,0 10 2,0order ___ ter__ dry matter (SS) __ A Strawberry moss 20.0 10 2.0
Saccharose 53,0 100 53,0Sucrose 53.0 100 53.0
Sirup med højt fructoseindhold 27,6 70 19,3 B Pektinprodukt 1,2 100 1,2 10 iflg. eksempel 6High fructose syrup 27.6 70 19.3 B Pectin product 1.2 100 1.2 10 acc. Example 6
Vand 11,0 C Citronsyre, 50 0,7 50 0,35 vægt/vol% opløsningWater 11.0 C Citric acid, 50 0.7 50 0.35 w / v% solution
Samlede bestanddele 113,5 75,85Total Ingredients 113.5 75.85
Fordampningevaporation
Udbytte 13,5 100,0 75,9 pH-værdi i produkt: 3,5-3,6 vandaktivitet a*: 0,70Yield 13.5 100.0 75.9 pH of product: 3.5-3.6 water activity a *: 0.70
Fremstillingen af marmeladen sker på tilsvarende måde som i anvendelseseksempel I.The jam is prepared in the same manner as in Example I.
DK 173377 B1 15DK 173377 B1 15
Den fremstillede jordbærmarmelade afprøves for bagefasthed ved bagning i 10 min ved 200°C. Produktet har en god bagefasthed, og den lave vandaktivitet sikrer en lang levetid og forhindrer de bagte småkager i at blive bløde.The prepared strawberry jam is tested for baking resistance by baking for 10 minutes at 200 ° C. The product has a good baking resistance and the low water activity ensures a long life and prevents the baked cookies from becoming soft.
ANVENDELSESEKSEMPEL ΠΙ 5 Der fremstilles en bagefast marmelade efter nedenstående opskrift.EXAMPLE OF APPLICATION en 5 A baked jam is prepared according to the recipe below.
Tilsætnings- Bestanddele kg eller li- % opløseligt kg SSAdditive Components kg or li% soluble kg SS
rækkefølge___ter__tørstof (SS)__ A Jordbærmos 20,0 10 2,0order ___ ter__ dry matter (SS) __ A Strawberry moss 20.0 10 2.0
Saccharose 53,0 100 53,0Sucrose 53.0 100 53.0
Sirup med højt fructoseindhold 27,6 70 19,3 10 B Pektinprodukt 1,2 100 1,2 iflg. eksempel 7High fructose syrup 27.6 70 19.3 10 B Pectin product 1.2 100 1.2 according to Example 7
Vand 11,0 C Citronsyre, 50 0,7 50 0,35 vægt/vol% opløsningWater 11.0 C Citric acid, 50 0.7 50 0.35 w / v% solution
Samlede bestanddele 113,5 75,85Total Ingredients 113.5 75.85
Fordampningevaporation
Udbytte 13,5 100,0 76 pH-værdi i produkt : 3,5 - 3,6 15 vandaktivitet aw : 0,70 DK 173377 B1 16Yield 13.5 100.0 76 pH of product: 3.5 - 3.6 Water activity aw: 0.70 DK 173377 B1 16
Fremstillingen af marmeladen sker på tilsvarende måde som i anvendelseseksempel I.The jam is prepared in the same manner as in Example I.
Den fremstillede jordbærmarmelade afprøves for bagefasthed ved bagning i 10 min ved 200“C. Produktet har en god bagefasthed, og den lave vandaktivitet sikrer en lang levetid og forhindrer de bagte småkager i at blive bløde.The prepared strawberry jam is tested for baking resistance by baking for 10 minutes at 200 ° C. The product has a good baking resistance and the low water activity ensures a long life and prevents the baked cookies from becoming soft.
5 ANVENDELSESEKSEMPEL IV5 APPLICATION EXAMPLE IV
Der fremstilles en bagefast marmelade efter følgende opskrift.A baked jam is prepared according to the following recipe.
, i il —r—), in il —r—)
Tilsætnings- Bestanddele kg eller li- %opløseligt kg SSAdditive Components kg or li% soluble kg SS
rækkefølge___ter__tørstof (SS)__ A Jordbærmos 20,0 10 2,0 10 Saccharose 48,7 100 48,7order ___ ter__ solids (SS) __ A Strawberry moss 20.0 10 2.0 10 Sucrose 48.7 100 48.7
Sirup med højt fructoseindhold 25,3 70 17,7 B Pektinprodukt 1,2 100 1,2 iflg. eksempel 8High fructose syrup 25.3 70 17.7 B Pectin product 1.2 100 1.2 according to Example 8
Vand 11,0 C Citronsyre, 50 0,7 50 0,35 vægt/vol% opløsning — Samlede bestanddele 106,9 70,0Water 11.0 C Citric Acid, 50 0.7 50 0.35% w / v Solution - Total Ingredients 106.9 70.0
Fordampningevaporation
Udbytte 6,9Yield 6.9
100,0 70,0 I100.0 70.0 I
DK 173377 B1 17 pH-værdi ί produkt: 3,5 - 3,6 vandaktivitet a, : 0,75DK 173377 B1 17 pH value of product: 3.5 - 3.6 water activity a,: 0.75
Fremstillingen af marmeladen sker på tilsvarende måde som i anvendelseseksempel I, idet dog i trin 2) tørstofindholdet indstilles til ca. 75% og i trin 5) tørstofindholdet 5 indstilles på 70%.The jam is prepared in the same manner as in Example I, except that in step 2) the dry matter content is adjusted to approx. 75% and in step 5) the solids content 5 is set to 70%.
Produktet afprøves for bagefasthed og viser en god bagefasthed på filterpapir ved 200°C i 10 min.The product is tested for baking resistance and shows good baking resistance on filter paper at 200 ° C for 10 minutes.
ANVENP^ESEKiEMP.EL VANVENP ^ ESEKiEMP.EL V
Der fremstilles en bagefast marmelade efter følgende opskrift.A baked jam is prepared according to the following recipe.
DK 173377 B1 18 f-"T- “I.....— HlDK 173377 B1 18 f- "T-" I .....— Hl
Tilsætnings- Bestanddele kg eller li- %opløseligt kg SSAdditive Components kg or li% soluble kg SS
rækkefølge___ter_ tørstof (SS) A Jordbærmos 20,0 10 2,0order ___ ter_ dry matter (SS) A Strawberry moss 20.0 10 2.0
Saccharose 45,1 100 45,1Sucrose 45.1 100 45.1
Sirup med højt η fructoseindhold 23,4 70 16,4 5 B Pektinprodukt 1,1 100 1,1 iflg. eksempel 9 Vand 20,0 C Citronsyre, 50 0,7 50 0,35 vægt/vol% opløsningHigh η fructose syrup 23.4 70 16.4 5 B Pectin product 1.1 100 1.1 according to. Example 9 Water 20.0 C Citric Acid, 50 0.7 50 0.35% w / v solution
Samlede bestanddele 110,3 65,0Total constituents 110.3 65.0
Fordampningevaporation
Udbytte 10,4 100,0 65,1 pH-værdi i produkt: 3,5 - 3,7 10 vandaktivitet aw : 0,82Yield 10.4 100.0 65.1 pH of product: 3.5 - 3.7 10 water activity aw: 0.82
Fremstillingen af den bagefaste marmeladen sker analogt med den i anvendelseseksempel I angivne fremgangsmåde, idet dog i trin 2) tørstofindholdet indstilles til ca. 70% SS og i trin 5) til 65 % SS.The baking jam is prepared analogously to the method of Example 1, however, in step 2) the dry matter content is adjusted to approx. 70% SS and in step 5) to 65% SS.
Produktet er bagefast på Filterpapir ved 200°C i 10 min.The product is baked on Filter paper at 200 ° C for 10 minutes.
DK 173377 B1 19DK 173377 B1 19
ANVENDELSESEKSEMPEL VIEXAMPLE OF APPLICATION VI
Der fremstilles en bagefast marmelade efter følgende opskrift.A baked jam is prepared according to the following recipe.
I Tilsætnings- Bestanddele kg eller li- % opløseligt kg SSIn Additive Ingredients kg or li% soluble kg SS
rækkefølge___ter__tørstof (SS)___ 5 A Jordbærmos 5,0 10 0,5order ___ ter__ dry matter (SS) ___ 5 A Strawberry moss 5.0 10 0.5
Saccharose 53,6 100 53,6Sucrose 53.6 100 53.6
Sirup med højt fructoseindhold 27,9 70 19,5High fructose syrup 27.9 70 19.5
Deioniseret vand 14,1 B Pektinprodukt 1,0 100 1,0 iflg. eksempel 8Deionized Water 14.1 B Pectin Product 1.0 100 1.0 According Example 8
Vand 11,0 C Citronsyre, 50 1,3 50 0,65 10 vægt/vol% opløsningWater 11.0 C Citric acid, 50 1.3 50 0.65 10% w / v solution
Samlede bestanddele 113,9 75,3Total constituents 113.9 75.3
Fordampningevaporation
Udbytte 13,9 100,0 70 pH-værdi i produkt: 3,5 - 3,6 vandaktivitet aw : 0,75Yield 13.9 100.0 70 pH of product: 3.5 - 3.6 water activity aw: 0.75
Fremstillingen af marmeladen sker på tilsvarende måde som i anvendelseseksempel I.The jam is prepared in the same manner as in Example I.
DK 173377 B1 20DK 173377 B1 20
Produktet afprøves for bagefasthed og viser en god bagefasthed på filterpapir ved 200°C i 10 min.The product is tested for baking resistance and shows good baking resistance on filter paper at 200 ° C for 10 minutes.
ANVENDELSESEKSEMPEL VIIEXAMPLE OF APPLICATION VII
Der fremstilles en bagefast marmelade efter følgende opskrift.A baked jam is prepared according to the following recipe.
5 Tilsætnings- Bestanddele kg eller li- %opløseligt kg SS5 Additive Ingredients kg or li% soluble kg SS
rækkefølge___ter____tørstof (SS)____ A Jordbærmos 30,0 10 3,0order ___ ter ____ dry matter (SS) ____ A Strawberry mash 30.0 10 3.0
Saccharose 51,7 100 51,7Sucrose 51.7 100 51.7
Sirup med højt fructoseindhold 26,9 70 18,8 B Pektinprodukt l ,2 100 1,2 10 iflg. eksempel 8High fructose syrup 26.9 70 18.8 B Pectin product 1.200 100 10 10 Example 8
Vand ll,0 C Citronsyre, 50 0,7 50 0,35 vægt/vol% opløsningWater 11.0 C Citric acid 50 0.7 50 0.35 wt / v% solution
Samlede bestanddele 121,5 75,0Total constituents 121.5 75.0
Fordampningevaporation
Udbytte 21,5 100,0 70,0 pH-værdi i produkt: 3,5 - 3,6 vandaktivitet aw : 0,75 21 DK 173377 B1Yield 21.5 100.0 70.0 pH of product: 3.5 - 3.6 water activity aw: 0.75 21 DK 173377 B1
Fremstillingen af marmeladen sker på tilsvarende måde som i anvendelseseksempel I.The jam is prepared in the same manner as in Example I.
Produktet alprøves for bagefasthed og viser en god bagefasthed på filterpapir ved 200°C i 10 min.The product is tested for baking resistance and shows a good baking resistance on filter paper at 200 ° C for 10 minutes.
ANVENDELSESEKSEMPEL VIII 5 Der fremstilles en bagefast marmelade efter følgende opskrift.USE EXAMPLE VIII 5 A baked jam is prepared according to the following recipe.
Tilsætnings- Bestanddele kg eller li- %opløseligt kg SSAdditive Components kg or li% soluble kg SS
rækkefølge___ter__tørstof (SS)__ A Hindbærmos 20,0 10 2,0order ___ ter__ solids (SS) __ A Raspberry moss 20.0 10 2.0
Saccharose 48,7 100 48,7Sucrose 48.7 100 48.7
Sirup med højt fructoseindhold 25,3 70 17,7 10 B Pektinprodukt 1,2 100 1,2 iflg. eksempel 8High fructose syrup 25.3 70 17.7 10 B Pectin product 1.2 100 1.2 according to Example 8
Vand 11,0 C Citronsyre, 50 0,7 50 0,35 vægt/voI% opløsningWater 11.0 C Citric acid, 50 0.7 50 0.35 w / v% solution
Samlede bestanddele 106,9 70,0Total constituents 106.9 70.0
Fordampningevaporation
Udbytte 6,9 100,0 70,0 pH-værdi i produkt: 3,5 - 3,6 DK 173377 B1 22 vandaktivitet aw : 0,75Yield 6.9 100.0 70.0 pH of product: 3.5 - 3.6 DK 173377 B1 22 water activity aw: 0.75
Fremstillingen af marmeladen sker på tilsvarende måde som i anvendelseseksempel T, idet dog i trin 2) tørstofindholdet indstilles til ca. 75% og i trin 5) tørstofindholdet indstilles til ca. 70%.The jam is prepared in the same manner as in Example T, except that in step 2) the dry matter content is adjusted to approx. 75% and in step 5) the dry matter content is adjusted to approx. 70%.
5 Produktet afprøves for bagefasthed og viser en god bagefasthed på filterpapir ved 200°C i 10 min.5 The product is tested for baking resistance and shows good baking resistance on filter paper at 200 ° C for 10 min.
ANVENDELSESEKSEMPEL IXAPPLICATION EXAMPLE IX
Der fremstilles et bagestabilt hasselnøddefyld efter følgende opskrift.A baked hazelnut filling is prepared according to the following recipe.
DK 173377 B1 23DK 173377 B1 23
Tilsætnings- Bestanddele kg eller li- %opIøseligt kg SSAdditive Ingredients kg or% soluble kg SS
rækkefølge___ter__tørstof (SS)_____ A Pektinprodukt 0,5 100 0,5 iflg. eksempel 6order ___ ter__ solids (SS) _____ A Pectin product 0.5 100 0.5 according to. Example 6
Varmt vand 14,0 5 B Sirup med højt fructo- 57,0 70 40 seindhold C Skummetmælkspulver 8,0 100 0,8Hot water 14.0 5 B High fructose syrup 57.0 70 40 content C Skimmed milk powder 8.0 100 0.8
Fedtreduceret kakao 6,0 100 6,0Fat Reduced Cocoa 6.0 100 6.0
Vaniljearoma Tør flødearoma 0,3 100 0,3Vanilla aroma Dry cream aroma 0.3 100 0.3
Hasselnøddepasta 0,3 100 0,3 D___14,0 100____14,0Hazelnut paste 0.3 100 0.3 D ___ 14.0 100 ____ 14.0
Samlede bestanddele 100,1 69,1 10 pH-værdi i produkt: 6,0 vandaktivitet aw : 0,8Total constituents 100.1 69.1 10 pH of product: 6.0 water activity aw: 0.8
Fremstillingen af det bagestabile hasselnøddefyld sker ved en fremgangsmåde, der omfatter følgende trin: DK 173377 B1 24 1) Pektinproduktet ifølge eksempel 6 opløses i varmt vand (bestanddelene (A)) under anvendelse af en Silverson L4R-mikser med en hastighed på 6.000 - 8.000 o/m, 2) bestanddel (B) tilsættes under omrøring, 3) bestanddelene (C) tørblandes og sættes til opløsningen, hvorefter blandingen fortsæt-5 tes i 5 min, 4) hasselnøddepastaen tilsættes under blanding, og 5) der afkøles til 70°C, hvorefter produktet kan fyldes i f.eks. brødlignende materialer, såsom croissanter.The baking hazelnut filling is prepared by a process comprising the steps of: DK 173377 B1 24 1) The pectin product of Example 6 is dissolved in hot water (constituents (A)) using a Silverson L4R mixer at a rate of 6,000 - 8,000 o / m, 2) Ingredient (B) is added with stirring, 3) Ingredients (C) are dry mixed and added to the solution, then the mixture is continued for 5 minutes, 4) The hazelnut paste is added under mixing, and 5) is cooled to 70 ° C. ° C, after which the product can be filled in e.g. bread-like materials, such as croissants.
Det fremstillede hasselnøddefyld har følgende egenskaber: 10 - god bagefasthed* - styret tekstur - god aromafrigivelse - fleksibel fyldningstemperatur - reduceret fedtindhold.The hazelnut filling produced has the following properties: 10 - good baking strength * - controlled texture - good aroma release - flexible filling temperature - reduced fat content.
15 * Bagefastheden afjprøves ved at placere det ovenfor beskrevne produkt i midten af en butterdejssnitte og bage denne i 20 min ved 220°C. Bagestabiliteten vurderes visuelt.15 * The baking resistance is tested by placing the product described above in the center of a puff pastry and baking it for 20 minutes at 220 ° C. Baking stability is assessed visually.
SAMMENLIGNINGSFORSØG 1 På tilsvarende måde som i eksempel 2 fremstilledes to pektiner med en molekylvægt på henholdsvis 10.000 og 18.000 og en forestringsgrad på ca 10%.COMPARATIVE EXPERIMENT 1 In a similar manner to Example 2, two pectins having a molecular weight of 10,000 and 18,000, respectively, and a degree of esterification of about 10% were prepared, respectively.
DK 173377 B1 25DK 173377 B1 25
Ved afprøvning af produkterne for bagefasthed analogt med anvendelseseksemplerne I-Vm viste det sig, at produkterne var tyndtflydende og gav synerese, og at fyldteksturen var for tynd. I bagetest på filterpapir flød marmeladen 4 - 5 cm ud fra den optegnede ringdiameter.When testing the products for baking resistance by analogy with the application examples I-Vm, it was found that the products were thin-flowing and gave syneresis and that the filling texture was too thin. In baking tests on filter paper, the marmalade flowed 4 - 5 cm from the recorded ring diameter.
5 SAMMENLIGNINGSFORSØG _25 COMPARATIVE TRIAL _2
To pektiner med en molekylvægt på ca. 18.000 og en forestringsgrad på henholdsvis 17% og 19% fremstilledes på tilsvarende måde som i eksempel 2.Two pectins with a molecular weight of approx. 18,000 and an esterification rate of 17% and 19% respectively were prepared in the same manner as in Example 2.
På grund af opløsningernes ringe viskositet gav begge et dårligt resultat, idet fyldet blev tyndtflydende og gav synerese ved bagefasthedsforsøget. Marmeladen flød 3 - 4 cm ud 10 fra ringdiameteren.Due to the low viscosity of the solutions, both gave a poor result, as the filling became thin-flowing and gave syneresis in the baking test. The marmalade flowed 3 - 4 cm out of 10 from the ring diameter.
SAMMENLIGNINGSFORSØG 3COMPARATIVE EXPERIMENTS 3
En pektin med en molekylvægt på ca. 29.000 og en forestringsgrad på ca. 24% fremstilledes på tilsvarende måde som i eksempel 2.A pectin with a molecular weight of approx. 29,000 and an esterification rate of approx. 24% was prepared in a similar manner to Example 2.
Opløsningen var lavviskos og gav et utilfredsstillende resultat ved bagefasthedsforsøget, 15 idet fyldet blev tyndtflydende og gav synerese.The solution was low viscous and gave an unsatisfactory result in the baking test, as the filling became thin liquid and gave syneresis.
Marmeladen flød 3-4 cm ud fra ringdiameteren.The marmalade flowed 3-4 cm from the ring diameter.
Claims (18)
Priority Applications (14)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK199800069A DK173377B1 (en) | 1998-01-20 | 1998-01-20 | Pectin for use in paste-like materials, process for making them, paste-like materials comprising pecti |
| JP2000528605A JP2002509946A (en) | 1998-01-20 | 1999-01-18 | Pectin for use in a pasty substance, method for producing the pectin, pasty substance containing pectin, and use thereof |
| EP99900881A EP1049722B1 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, a method of preparing the same, paste-like materials comprising the pectin as well as the use thereof |
| CZ20002667A CZ297413B6 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, process for its preparation, paste-like materials containing such pectin as well as their use |
| CN99802246A CN1288471A (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, method for preparing same, paste-like materials comprising the pectin as well as the use thereof |
| DE69901286T DE69901286T2 (en) | 1998-01-20 | 1999-01-18 | PECTIN FOR USE IN PASTOUS MATERIALS, METHOD FOR THE PRODUCTION THEREOF, PASTOUS MATERIALS THAT CONTAIN AND USE THIS PECTIN |
| KR1020007007882A KR20010040356A (en) | 1998-01-20 | 1999-01-18 | Pectin for Use in Paste-like Materials, a Method of Preparing the Same, Paste-like Materials Comprising the Pectin as well as the Use Thereof |
| DK99900881T DK1049722T3 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, process for their preparation, paste-like materials comprising the pectin and its use |
| PCT/DK1999/000026 WO1999037685A1 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, a method of preparing the same, paste-like materials comprising the pectin as well as the use thereof |
| BRPI9907142-8A BR9907142B1 (en) | 1998-01-20 | 1999-01-18 | pectin for use in materials Similar to paste, Method for preparing same, materials Similar to paste comprising pectin, as well as use thereof. |
| AU20469/99A AU2046999A (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, a method of preparing the same, paste-like materials comprising the pectin as well as the use thereof |
| CA002316374A CA2316374A1 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, a method of preparing the same, paste-like materials comprising the pectin as well as the use thereof |
| PL341872A PL197649B1 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, method of obtaining same, paste-like materials containing that pectin and their application |
| AT99900881T ATE216404T1 (en) | 1998-01-20 | 1999-01-18 | PECTIN FOR USE IN PASTY MATERIALS, METHOD FOR THE PRODUCTION THEREOF,PASTY MATERIALS CONTAINING SUCH PECTIN AND THEIR USE |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK199800069A DK173377B1 (en) | 1998-01-20 | 1998-01-20 | Pectin for use in paste-like materials, process for making them, paste-like materials comprising pecti |
| DK6998 | 1998-01-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DK6998A DK6998A (en) | 1999-07-21 |
| DK173377B1 true DK173377B1 (en) | 2000-09-11 |
Family
ID=8089388
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK199800069A DK173377B1 (en) | 1998-01-20 | 1998-01-20 | Pectin for use in paste-like materials, process for making them, paste-like materials comprising pecti |
| DK99900881T DK1049722T3 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, process for their preparation, paste-like materials comprising the pectin and its use |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK99900881T DK1049722T3 (en) | 1998-01-20 | 1999-01-18 | Pectin for use in paste-like materials, process for their preparation, paste-like materials comprising the pectin and its use |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP1049722B1 (en) |
| JP (1) | JP2002509946A (en) |
| KR (1) | KR20010040356A (en) |
| CN (1) | CN1288471A (en) |
| AT (1) | ATE216404T1 (en) |
| AU (1) | AU2046999A (en) |
| BR (1) | BR9907142B1 (en) |
| CA (1) | CA2316374A1 (en) |
| CZ (1) | CZ297413B6 (en) |
| DE (1) | DE69901286T2 (en) |
| DK (2) | DK173377B1 (en) |
| PL (1) | PL197649B1 (en) |
| WO (1) | WO1999037685A1 (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2368511B (en) * | 2000-09-15 | 2004-05-05 | Abitec Ltd | Fruit filling |
| JP2002330710A (en) * | 2001-02-20 | 2002-11-19 | Fuji Oil Co Ltd | Method for producing dispersion stabilizer and dispersion-stabilized product |
| US6838109B2 (en) | 2001-07-02 | 2005-01-04 | The Proctor & Gamble Company | Fatty acid compositions having superior stability and flavor properties |
| US6759073B2 (en) | 2001-07-02 | 2004-07-06 | The Procter & Gamble Co. | Compositions and methods for stabilization and enhanced viscosity |
| DK176653B1 (en) * | 2002-07-02 | 2009-02-02 | Cp Kelco Aps | Process for the preparation of low esterification amidated pectin, amidated pectin obtainable by the process and use thereof |
| US7455869B2 (en) * | 2002-12-19 | 2008-11-25 | San-Ei Gen F.F.I., Inc. | Composition for preparing artificial fruit flesh and food product containing the same |
| WO2005095463A1 (en) * | 2004-03-26 | 2005-10-13 | Glycogenesys, Inc. | Modified pectins, compositions and methods related thereto |
| US20080166465A1 (en) * | 2007-01-10 | 2008-07-10 | Cp Kelco U.S., Inc. | Pectin for Heat Stable Bakery Jams |
| FR2976945B1 (en) * | 2011-06-24 | 2017-12-29 | Fuji Oil Co Ltd | PECTIC POLYSACCHARIDE AND PROCESS FOR PRODUCTION THEREOF |
| WO2014010577A1 (en) * | 2012-07-09 | 2014-01-16 | キユーピー株式会社 | Aqueous pectin solution |
| CN102907671B (en) * | 2012-10-23 | 2013-12-11 | 浙江大学 | Preparation method and application of pectin enzymatic hydrolysis product having functions of dispelling effects of alcohol and resisting drunk |
| ES2515515B1 (en) * | 2013-04-29 | 2015-11-02 | Galina IGNATYEVA | Manufacturing method of achromatic pectin, modified fiber and pectin and standardized pectin |
| CN103641930B (en) * | 2013-11-27 | 2016-09-07 | 威海市桢昊生物技术有限公司 | A kind of method utilizing enzyme process to extract pectin from pineapple peel, slag |
| DE102020125815A1 (en) | 2020-10-02 | 2022-04-07 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Low methylester, highly calcium-reactive pectin and process for its production |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2145103B (en) * | 1983-08-11 | 1987-04-29 | Procter & Gamble | Absorbent vegetable material and process for making same |
| DK350088D0 (en) * | 1988-06-24 | 1988-06-24 | Kobenhavns Pektinfabrik As | PROCEDURE FOR IMPROVING THE GEL ESTABLISHMENT PROTECTION GELATING PROPERTIES |
| EP0580252A2 (en) * | 1992-07-20 | 1994-01-26 | Quest International B.V. | Improvements in or relating to pectin methyl esterase |
| US5688923A (en) * | 1996-02-15 | 1997-11-18 | Hercules Incorporated | Pectin fibers |
| FR2745980B1 (en) * | 1996-03-15 | 1998-06-05 | USE OF DEPOLYMERIZED PECTINS OF CITRUS AND APPLE AS EMULSIFYING AND EMULSION STABILIZING AGENTS |
-
1998
- 1998-01-20 DK DK199800069A patent/DK173377B1/en not_active IP Right Cessation
-
1999
- 1999-01-18 KR KR1020007007882A patent/KR20010040356A/en not_active Application Discontinuation
- 1999-01-18 CZ CZ20002667A patent/CZ297413B6/en not_active IP Right Cessation
- 1999-01-18 CA CA002316374A patent/CA2316374A1/en not_active Abandoned
- 1999-01-18 DK DK99900881T patent/DK1049722T3/en active
- 1999-01-18 CN CN99802246A patent/CN1288471A/en active Pending
- 1999-01-18 BR BRPI9907142-8A patent/BR9907142B1/en not_active IP Right Cessation
- 1999-01-18 DE DE69901286T patent/DE69901286T2/en not_active Expired - Fee Related
- 1999-01-18 PL PL341872A patent/PL197649B1/en not_active IP Right Cessation
- 1999-01-18 JP JP2000528605A patent/JP2002509946A/en active Pending
- 1999-01-18 EP EP99900881A patent/EP1049722B1/en not_active Expired - Lifetime
- 1999-01-18 AU AU20469/99A patent/AU2046999A/en not_active Abandoned
- 1999-01-18 AT AT99900881T patent/ATE216404T1/en not_active IP Right Cessation
- 1999-01-18 WO PCT/DK1999/000026 patent/WO1999037685A1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010040356A (en) | 2001-05-15 |
| CA2316374A1 (en) | 1999-07-29 |
| DK6998A (en) | 1999-07-21 |
| DE69901286T2 (en) | 2003-02-06 |
| WO1999037685A1 (en) | 1999-07-29 |
| AU2046999A (en) | 1999-08-09 |
| EP1049722B1 (en) | 2002-04-17 |
| CZ297413B6 (en) | 2006-12-13 |
| PL197649B1 (en) | 2008-04-30 |
| EP1049722A1 (en) | 2000-11-08 |
| CZ20002667A3 (en) | 2000-11-15 |
| ATE216404T1 (en) | 2002-05-15 |
| BR9907142A (en) | 2000-10-24 |
| PL341872A1 (en) | 2001-05-07 |
| BR9907142B1 (en) | 2008-11-18 |
| DE69901286D1 (en) | 2002-05-23 |
| DK1049722T3 (en) | 2002-07-29 |
| CN1288471A (en) | 2001-03-21 |
| JP2002509946A (en) | 2002-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DK173377B1 (en) | Pectin for use in paste-like materials, process for making them, paste-like materials comprising pecti | |
| Christensen | Pectins | |
| DK1902070T3 (en) | LONG-CHAIN INULIN | |
| Brejnholt | Pectin | |
| RU2336280C2 (en) | Improved method of processing vegetable material, containing pectin | |
| NO142423B (en) | PROCEDURE FOR MANUFACTURING A FOOD PRODUCT | |
| JP6978189B2 (en) | Physically modified sago starch | |
| CN112313340A (en) | Soluble powder and its preparation method | |
| DK1517925T3 (en) | Process for the preparation of amidated, deesterified pectins, their composition and uses thereof | |
| NO823303L (en) | HEAT DISPERSIBLE STARCH SURFACE-ACTIVE PRODUCTS, AND PROCEDURE FOR THE PREPARATION OF SUCH | |
| US20080166465A1 (en) | Pectin for Heat Stable Bakery Jams | |
| AU741977B2 (en) | Methods of obtaining selected pectin fractions, such fractions and their use | |
| WO2008042499A2 (en) | Process for making jelly containing pectin | |
| US6855363B1 (en) | Methods of obtaining selected pectin fractions, such fractions and their use | |
| IE893889L (en) | Debranched araban and its use as a fat substitute | |
| JP2915044B2 (en) | Food compositions and methods for producing low calorie food products | |
| JP2020512456A (en) | Gellan gum having double setting temperature, its preparation method and its use | |
| MXPA00006613A (en) | Pectin for use in paste-like materials, a method of preparing the same, paste-like materials comprising the pectin as well as the use thereof | |
| JP5622980B1 (en) | Glucomannan for food and beverage addition and food and beverage containing the same | |
| US2483549A (en) | Preparation of pectous jellies | |
| CN102229675B (en) | Preparation method of food grade high viscosity sodium carboxymethyl starch | |
| WO2022017642A1 (en) | Method for producing thermally modified starch blends | |
| JP2005304389A (en) | Pasty food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PBP | Patent lapsed |
Country of ref document: DK |